Friday, May 7, 2010

Grilled Asian Eggplant with Soy-Ginger Glaze

From the kitchen of One Perfect Bite...It was gorgeous today. Our morning was really cold, but once the sun burned away the last pockets of fog, the sky remained a beautiful azure for the entire day. It was a perfect day to barbecue, so I fired up the grill and made our first "brick" chicken of the year. I had Asian eggplants in the refrigerator and thought that grilled, they make a perfect accompaniment to the chicken. They happened to be the long, slender dark purple Japanese variety. Japanese and the lavender Chinese eggplant have thinner skins, fewer seeds and a milder taste than the globe eggplant that is used in Italian cooking. The chicken was mildly spiced, so I decided to pair it with a full-flavored Asian-style grilled eggplant. This is very easy to do. All that's required is to halve them lengthwise and baste them with a teriyaki sauce as they cook. The insides become creamy as the outer surfaces caramelize. My only caution, should you decide to make them, is to watch the heat of the grill. If it is too hot the eggplants will burn before they cook through. If you are looking for something different to serve with plain grilled meat or poultry, you might want to give these a try. They are not the prettiest girl on the block, so when we have guests I roll the slices rather than serve them flat on a plate. Here's the recipe.Grilled Asian Eggplant with Soy-Ginger Glaze...from the kitchen of One Perfect Bite, courtesy of Willams Sonoma, Savoring America

Ingredients:3 tablespoons soy sauce2 tablespoons sake2 tablespoons mirin2 tablespoons sugar1 tablespoon peeled, finely minced ginger2 teaspoons Asian sesame oil1 pound Asian eggplants2 teaspoons toasted sesame seeds2 scallions, white and tender green, halved lengthwise and thinly sliced crosswiseDirections:1) To make the sauce: Combine soy sauce, sake, mirin, sugar and ginger in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Simmer for 1 minute. Let cool. Stir in sesame oil.2) Prepare a medium-hot fire in a grill.3) Cut eggplants lengthwise into slices about 1/4-inch thick. Brush one side of each slice with the soy mixture. Grease the surface of the grill. Place slices, glaze side down on grill. Cook, turning frequently and basting often with sauce until slices are tender, about 5 minutes. Transfer slices to a serving platter. Roll into a cylinder if desired. Garnish with sesame seeds and scallions. Serve immediately. Yield: 4 servings.

Sounds like you're having a lovely day! The eggplant looks so tasty and the pictures are stunning. Yeah, I prefer the one with less seeds. They taste better!Have a great weekend and wishing you Happy Mother's Day! LOLBlessings, Kristy

Hello Mary!First timer on your blog (thanks for visiting mine)! :)I am already a follower: love it.I also make a very similar eggplant dish (I add miso paste to my sauce, gives it a nice umame flavor). I will be back!!!Amelia from www.ztastylife.com

I have been missing you again! It seems I just turn my head - and when I get back to you - and I try to once a week - there is so much I have missed. I would love it if you could find a subscribe by e-mail plug in for readers like me to get your new posts in my mail box. These slivers of eggplant look like each is PACKED with flavour. Talk about "one perfect bite"! And, the Parker House rolls! In Boston last year, I learned the history of these. My mother would make them when I was a child. YOurs look perfect...Every time I stop by, I am deeply inspired, and I would love to receive your posts in my mailbox. I never get to my readers in time.:)Valerie

Mary, your dish looks so delicious! I love eggplant and just wish I could convince my husband of the same. I can only imagine how tasty this must be. Hope you're having a wonderful day! It's a little rainy and chilly here. Happy cooking!

I had to comment! I just discovered your blog and got lost in your words for over an hour. I think your stories are fantastic, your food looks fabulous and you seem so sweet and true. I feel as if I know and care about you already!! :) Thanks for sharing your travels and food discoverys. I've loved expoloring your site and will continue to come back for more.

Mary, I wanted to thank you for your visit to my blog and your extremely kind words of praise and encouragement! I love your spot and am going to follow you! I also am glad I came today because I enjoy asian inspired vegetables! My dad was born and raised in china and so we do our best to make him tasty dishes that remind him of home! Happy friday!http://www.amoderatelife.blogspot.com/

Mary you always make fantastic, gorgeous food but this one really speaks to me! There is a great takeout place in NYC called Mooncake Foods that has the BEST marinated eggplant. I scoured tons of recipes trying to recreate it at home and was always disappointed - I think I wasn't adding enough sugar. I can't wait to get back home (in LA for work for the month) and make this. Thanks SO much for sharing!

mary,thanks for stopping by at my site... im glad i found yours, and im reading your posts and yeah i have to press the follow button... this eggplant dish looks divine.. the pictures are so crisp i could almost taste it...

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